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Gary Solomon Posted May 23, 2006 12:03 PM
I found this recipe on my website www.TheRecipeExchange.com but it seems a little fussy!
POACHED SALMON
WITH CITRUS ASPARAGUS.
**********************
1 small onion chopped
1 small leek (white and pale green parts only)
1 carrot chopped
1 piece celery rib
3 medium garlic cloves
7 cups cold water
1/2 cup white-wine vinegar
1 cup white wine
1 fresh thyme sprig
1 parsley sprig
2 tablespoons roughly chopped ginger
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons Black peppercorns
1 teaspoon fine sea salt
Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Bring back up to boil add salmon Reduce the heat when you place the fish in the cooker so that you have what the French call a faible ebullition, and poach until a meat thermometer plunged into the thickest part of the fish registers 160°F.
Serve the poached salmon with asparagus and citrus Aioli.
I found this recipe on my website www.TheRecipeExchange.com but it seems a little fussy!
POACHED SALMON
WITH CITRUS ASPARAGUS.
**********************
1 small onion chopped
1 small leek (white and pale green parts only)
1 carrot chopped
1 piece celery rib
3 medium garlic cloves
7 cups cold water
1/2 cup white-wine vinegar
1 cup white wine
1 fresh thyme sprig
1 parsley sprig
2 tablespoons roughly chopped ginger
2 bay leaves (not the stronger California variety)
1 1/2 teaspoons Black peppercorns
1 teaspoon fine sea salt
Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Bring back up to boil add salmon Reduce the heat when you place the fish in the cooker so that you have what the French call a faible ebullition, and poach until a meat thermometer plunged into the thickest part of the fish registers 160°F.
Serve the poached salmon with asparagus and citrus Aioli.